Thai Mung Bean Salad - Yum Woon Sen
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Romaine Lettuce (salad), 5 cup, shredded (remove)Chinese Noodles, cellophane or long rice (mung beans), 2 cup (remove)Mung Beans, 2 cup (remove)Scallions, raw, 5 medium (4-1/8" long) (remove)Cucumber (peeled), 1 large (8-1/4" long) (remove)Ground Pork, 1 unit, cooked (yield from 1 lb raw m (remove)Shrimp, cooked, 5 oz (remove) (small ones, sliced in half the long wayCilantro, raw, 8 tbsp (remove)Granulated Sugar, .25 cup (remove)*Fish Sauce, .33 tbsp (remove)*Oyster Sauce, 3 tbsp (remove)*Planters Dry Roasted lightly salted peanuts, 3 oz (remove)
Brown ground pork, drain and season with 3 Tbs of Oyster Sauce and 1 Tbs of Sugar. Salt and Pepper to taste. Set aside.
Soak Mung Bean Noodles in warm water or cook according to directions.
Chop Lettuce, scallions and cilantro, slice cucumber and combine with Mung Beans, noodles, cooled pork, shimp and peanuts.
On stove top, brown 3 Tbs of sugar. When the sugar is browned, add 1 cup of warm water and turn heat up to high. Add 1 tsp of Fish Sauce and crushed red pepper if desired. Cool.
Pour over salad immediately before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user LCHADBOURNE.
Soak Mung Bean Noodles in warm water or cook according to directions.
Chop Lettuce, scallions and cilantro, slice cucumber and combine with Mung Beans, noodles, cooled pork, shimp and peanuts.
On stove top, brown 3 Tbs of sugar. When the sugar is browned, add 1 cup of warm water and turn heat up to high. Add 1 tsp of Fish Sauce and crushed red pepper if desired. Cool.
Pour over salad immediately before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user LCHADBOURNE.
Nutritional Info Amount Per Serving
- Calories: 325.5
- Total Fat: 11.2 g
- Cholesterol: 57.0 mg
- Sodium: 169.3 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 4.7 g
- Protein: 16.8 g
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